GF Pop Tarts with Pumpkin Chocolate Filling

Anybody who lives in DC knows about Ted’s Bulletin’s pop tarts. Last weekend a friend from Memphis was in town and a group of us went out for dinner together. After dinner, some headed straight to Ted’s for dessert to get some pop tarts. For anybody not from the US – basically it’s like two thin huge shortbread cookies sandwiched together with a fruity spread filling.

I liked the look of these treats and the general idea of being able to play around with the fillings. I’m always one for customization. So my challenge was set to come up a healthy-ish version of these beautiful treats! And healthy-ish in this case means replacing white flour with an organic gluten free blend. It also means using less sweetener and replacing refined sugar with coconut palm sugar. The filling is made from pumpkin and dark chocolate chips. I’m also saying no to icing sugar and sprinkles with artificial colors and am sticking with a more natural frosting instead. And so these gf pop tarts with pumpkin chocolate filling were born.

I would encourage everyone to just use this as a base and make them your own. For example use fruits or compote as a filling – maybe apricot jam or fresh blueberries. Or try out different shapes – maybe hearts or circles? Or if you feel uninspired, feel free to follow this recipe and make these gf pop tarts with pumpkin chocolate filling.

In a large bowl mix together flour, sugar and salt. Add butter and mix with your hands until you have a crumbly mix. Add cold water and the dough will become softer. Put into the fridge for about an hour.

To make the filling mix all ingredients together in a small bowl.

Preheat the oven to 375 Fahrenheit.

Remove the dough from the fridge and roll out about 1/4 inch thick. Don't let the dough get too thin, especially for the bottom as otherwise the pop tarts might crumble later.

Cut out 12 similarly sized rectangles (if you want you can use a round cookie cutter or any other shape you want!).

Equally divide the the filling on 6 of the rectangles and cover it with the remaining rectangles. Using a fork push the edges together.

Bake in the oven for about 20 minutes until the edges are slightly starting to brown.

Let cool completely.

Melt chocolate in a water bath. Pour over the pop tarts and sprinkle with chopped trail mix.